Super Simple Rice Thief! Chewy Oyster Mushroom Jangajji Recipe
Making Delicious Rice-Stealing Mushroom Jangajji with Affordable Oyster Mushrooms
Create a fantastic side dish with common oyster mushrooms at home! This mushroom jangajji has a magical flavor that makes a bowl of rice disappear in an instant. It’s even more practical because you can store it for a long time. The chewy texture and savory marinade create a flavor loved by the whole family.
Main Ingredients- 1 pack Oyster Mushrooms (approx. 300g)
- 5-6 whole Garlic cloves (adjust to taste)
- 2-3 Green or Red Chili Peppers (adjust to taste)
Marinade Ingredients- 1 cup Soy Sauce (200ml)
- 1 cup Vinegar (200ml)
- 1 cup Sugar (200ml)
- 1 cup Soy Sauce (200ml)
- 1 cup Vinegar (200ml)
- 1 cup Sugar (200ml)
Cooking Instructions
Step 1
First, gently rinse the oyster mushrooms under running water to remove any debris. Be careful not to wash them too vigorously, as they can break apart. It’s crucial to drain them thoroughly after rinsing. Excess water can shorten the shelf life of the jangajji.
Step 2
Now, let’s make the marinade that will determine the flavor of your jangajji! Mix soy sauce, vinegar, and sugar in a 1:1:1 ratio. This golden ratio creates a flavor most people enjoy, but you can adjust the sweetness or sourness according to your preference. If you want it tangier, add more vinegar, and if you prefer less sweetness, reduce the amount of sugar.
Step 3
Arrange the drained oyster mushrooms nicely in a pre-sterilized jangajji jar or an airtight container. It’s a good idea to add whole garlic cloves and chili peppers at this stage. The aroma released from the garlic and peppers will infuse into the soy sauce marinade, creating a richer and more savory jangajji. Garlic and chili peppers are optional, so feel free to omit them if you don’t prefer them.
Step 4
Oyster mushrooms are light and tend to float on top when the marinade is poured. To ensure the mushrooms are evenly submerged in the marinade, use wooden chopsticks or another utensil to gently press down on the top layer of mushrooms. This will help the marinade penetrate thoroughly.
Step 5
Pour the hot jangajji marinade over the mushrooms until they are completely submerged. Pouring the marinade hot helps to soften the mushrooms and allows the flavors to meld better. If boiling the marinade separately seems cumbersome, you can gently heat all the ingredients together until the sugar dissolves and then use it.
Step 6
After pouring the marinade, cover the container and let it sit at room temperature for about a day to ferment. Over time, the mushrooms will absorb the flavors, resulting in delicious jangajji. After about a day, store it in the refrigerator. While it’s tasty right away, letting it rest in the fridge for 2-3 days will deepen the flavors even further.
